Sometimes i think I have a hangup when it comes to broccoli soup, it is one of those eternal themes in my culinary life, over and over again I try out new ways to make it without really knowing why. And here we have yet another way to make it. I liked it, I hope you do too.
(Sorry for the compact posting but it's one of those weeks, I am cooking, styling and shooting lots of photos for Alice Cucina AND trying to do lots of other, family, related things at the same time and I am pretty stressed out so not to add on, I just post photos and recipe this time!)
BROCCOLI AND EDAMAME BEAN SOUP WITH CRISPY PARMESAN LACE
4 servings
500 g/ 1,1 lb broccoli
200 g/ 7 oz edamame beans
4 fresh spring onions
1000 ml/ 4,22 cups light stock
4 tblsp fresh cream
2-3 tblsp/ person freshly grated parmesan cheese
salt
extra-virgin olive oil
Slice the onions and cut the broccoli into pieces (peeled stems and florets).
Fry the onions gently in some olive oil for a couple of minutes, then add broccoli and beans.
Add stock, bring to the boil and simmer for 10 minutes.
In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.
Serve the soup topped with bits of parmesan lace.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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